Veganomicon: The Ultimate Vegan Cookbook (23 page)
Read Veganomicon: The Ultimate Vegan Cookbook Online
Authors: Isa Chandra Moskowitz,Terry Hope Romero
Tags: #food.cookbooks
BOOK: Veganomicon: The Ultimate Vegan Cookbook
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3 tablespoons olive oil
1 cup diced yellow onion
3 cloves garlic
1 teaspoon dried thyme
1 teaspoon dried tarragon
¾ teaspoon salt
Freshly ground black pepper
1 pound cremini mushrooms, chopped
1 cup lightly toasted walnuts
¾ cup cooked cannellini beans
1 teaspoon balsamic vinegar
Up to ¼ cup cold vegetable broth
HEAT 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and sauté for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt, and pepper, and cook for another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.
Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed. Continue to puree the ingredients until the pâté resembles a smooth, thick, and spreadable paste. Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.
SUN-DRIED TOMATO DIPMAKES ABOUT 3 CUPS
TIME:
25 MINUTES, PLUS CHILL TIME
25 MINUTES, PLUS CHILL TIME
A tangy, hummus-like dip that is great on a grilled veggie sandwich or on pita with a few cucumbers and sprouts.
2 cups sun-dried tomatoes (dry ones, not the kind
packed in oil)
2 cups boiling water
½ cup slivered or sliced almonds
½ cup cooked white beans, drained (navy beans are
good)
2 cloves garlic, chopped coarsely
¼ cup olive oil
2 tablespoons lemon juice
⅛ teaspoon salt
Several pinches of freshly ground black pepper
PLACE THE tomatoes in a bowl and pour 2 cups of boiling water over them. Cover with a plate and let soak for about 15 minutes.
In a blender or food processor, grind the almonds to a powder. Use a slotted spoon or tongs to remove the tomatoes from the water (don’t discard the water) and add them to the almonds. Add the remaining ingredients and puree, adding up to ¼ cup of the tomato water and scraping down the sides often until smooth.
Cover and chill for at least an hour.
Variations:
SWEET BASIL PESTO TAPENADESun-dried Tomato Basil Dip:
Add ½ cup of fresh basil leaves at the end and pulse a few times so that the leaves are chopped and dispersed but not pureed.Sun-dried Tomato and Roasted Garlic Dip:
Use an entire roasted garlic bulb instead of the fresh garlic.
SERVES 6 TO 8
TIME:
10 MINUTES
10 MINUTES
A unique, spreadable basil pesto that’s thickened with extra walnuts and lightly sweetened with maple syrup. Instead of putting this on pasta—which can dilute the intense flavors—try this on hot, crusty bread, alongside hummus and olives on an appetizer tray. It’s an absolute must on fresh tomato pizza or slathered on roasted squash.
3 cups tightly packed fresh basil leaves
1 cup walnut pieces or halves
2-4 cloves garlic (roasted garlic is great here!)
⅓ cup extra-virgin olive oil
¼ cup walnut oil (or just use more olive oil)
⅓ cup pure maple syrup
1 teaspoon grated fresh lemon zest
1½ teaspoons salt, or to taste
Black pepper
➣
This is a good way to use up that end-of-season basil from the garden that might taste a little too bitter all on its own. The sweetness of the maple syrup helps tone down any harsh flavors.➣
If you can find it, roasted walnut oil is wonderful in place of regular walnut oil. The smoky flavor pairs nicely with the basil and maple syrup.
CHOP THE basil, walnuts, and garlic in a food processor until chunky. Use a rubber spatula to scrape the sides of the processor bowl frequently. Add the oils, maple syrup, and lemon zest, and process until thick and creamy. Season with salt and pepper. Store in a glass jar with a thin layer of olive oil on the surface, and keep refrigerated until ready to serve.
SERVES 6 TO 8
TIME:
15 MINUTES
15 MINUTES
This dip is one of our favorites (but don’t tell the others). So thick and fresh tasting, this is a dairy-free variation on the classic Greek cucumber yogurt dip tzatziki, something that for too long has been missing from typical vegan fare. It’s perfect alongside Greek-Style Tomato-Zucchini Fritters (page 52
)
, but there’s nothing stopping you from serving as a stand-alone appetizer on warm pita bread lightly brushed with olive oil.
)
, but there’s nothing stopping you from serving as a stand-alone appetizer on warm pita bread lightly brushed with olive oil.
1 pound seedless cucumber, peeled and grated
(about 1⅔ cup, loosely packed)
1 cup raw cashews (5 ounces)
2 large cloves garlic
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon salt
3 tablespoons lemon juice
Pinch of ground white pepper
1 tablespoon chopped fresh dill (optional)
A few kalamata olives, for garnish
SQUEEZE HANDFULS of grated cucumber over a medium-size bowl to remove as much juice as possible. You can do this also by wrapping grated cucumber in a cheesecloth or heavy-duty paper towel. Set aside the juice and place the squeezed cucumber in a large bowl.
Combine the cashews, lemon juice, half the grated cucumber, garlic, olive oil, oregano, salt, and pepper in a food processor. Blend until creamy, scraping the sides of the processor bowl frequently. Add 1 to 3 tablespoons of reserved cucumber juice to the sauce. The final consistency should resemble a not-too-thick hummus. Scrape into a medium-size bowl and stir in the remaining grated cucumber and chopped dill. Cover and chill until ready to use. If serving alone, garnish with a drizzle of olive oil and a few kalamata olives, if desired.
ASPARAGUS-SPINACH DIPMAKES ABOUT 3 CUPS
TIME:
20 MINUTES, PLUS CHILL TIME
20 MINUTES, PLUS CHILL TIME
A creamy, emerald dip that tickles your taste buds with the fresh tastes of springtime and a tangy kick from capers. Perfect for tank-top weather out on the porch, with a cold beer and some crackers. If we only had porches.
1 tablespoon olive oil
4 cloves garlic, chopped
1 pound asparagus, rough ends removed, cut into
2-inch lengths
1 pound spinach (about 2 bunches), washed well,
stems removed, chopped coarsely
⅓ cup water
1 cup raw cashews
3 tablespoons capers, with brine
salt to taste
Several pinches of freshly ground black pepper
1 tablespoon fresh lemon juice (from ½ lemon)
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